Bulgarian Food

Let's take a look at some traditional Bulgarian food.

The first is Moussaka, a traditional eggplant (aubergine)-based dish. The Greek version traditionally consists of layers of ground lamb or red meat, sliced eggplant and tomato, topped with a white sauce and baked. It is eaten with cacık and pilaf ("Pilav" in Turkish). There are also variants with zucchini (courgette), carrots and potatoes. The Macedonian, Bulgarian, Serbian, Bosnian, Montenegrin and Romanian versions are also made with potatoes.

Banitsa (Bulgarian: баница ['ba.ni.ʦə], also transliterated as banica and banitza) is a traditional Bulgarian pastry prepared by layering a mixture of whisked eggs and pieces of sirene (white cheese) between filo pastry and then baking it in an oven. Macedonians refer to it as zelnik, maznik, or more loosely as pita.

Traditionally, lucky charms (късмети, kasmeti) are put into the pastry on certain occasions, particularly on Christmas Eve, the first day of Christmas, or New Year's Eve. These charms may be coins or small symbolic objects (e.g., a small piece of a dogwood branch with a bud, symbolizing health or longevity). More recently, people have started writing happy wishes on small pieces of paper and wrapping them in tin foil. Wishes may include happiness, health, or success throughout the new year.

Banitsa is served for breakfast with plain yogurt, ayran, or boza. It can be eaten hot or cold. Some varieties include banitsa with spinach (spanachena banitsa) or the sweet version, banitsa with milk (mlechna banitsa) or pumpkin (tikvenik).